Effects of Noni Puree vs. Clarified Noni Juice on Quality Characteristics of Fresh Ground Beef Patties
Document Type
Article
Publication Date
2-2012
Department
Agriculture & Tourism
Abstract
Noni puree and clarified Noni juice are derived from the Noni plant, which has been used for centuries in home remedies to heal and treat ailments ranging from minor sprains to major concerns such as cancer and heart disease. Recently, Noni was fed to cattle and horses to improve growth, health and performance. Previous work conducted at the University of Arkansas found that Noni puree improved fresh color and inhibited lipid oxidation in ground beef patties; therefore, the objective of this study was to determine and compare the effects of Noni puree and clarified Noni juice (derived from filtering and re-pasteurizing Noni puree) on fresh ground beef color and lipid oxidation (TBARS) during 5 days of retail display. Ground beef was mixed with 0, 2.5 or 5% Noni puree or clarified Noni juice and formed into 1/3 lb. patties. Over-wrapped patties were placed in retail display and evaluated by visual panelists and for instrumental color for 5 days. Additional patties were placed in retail display for TBARS measurement (oxidative rancidity). Although visual color scores increased overtime (became less red and more discolored) and instrumentally-measured redness (a* values) decreased, there was no difference between control and Noni-treated patties. Instrumental measurements determined that patties treated with puree were redder than those treated with juice. Lipid oxidation increased with display time in control patties, but Noni-treated patties were less oxidized than controls at days 3 and 5 of display. Furthermore, patties treated with 2.5% juice and both 5% Noni treatments had no significant increase in TBARS values from 0 to 5 days of display. Although Noni addition did not improve color stability of fresh ground beef patties in this study, it did inhibit lipid oxidation and may have potential as a natural antioxidant ingredient in meat products.
First Page
89
Last Page
92
Series
Research Series 597
Publication Title
Arkansas Animal Science Department Report 2011
Publisher
Arkansas Agricultural Experiment Station
Recommended Citation
Ahrens, C. R., Yancey, J. W. S., Apple. J. K., Johnson, T.M., Browne, N.A. (2011). Effects of Noni puree vs. clarified Noni juice on quality characteristics of fresh ground beef patties. Arkansas Animal Science Department Report, December 2011, 89-92.